1⁄2 oz Bitters, Angostura
1 oz Sweet vermouth, Dolin (or Punt e Mes)
1 twst Lemon peel (as garnish)
1 twst Orange peel (as garnish)

Stir, strain, rocks, lowball or coupe, garnish.

Cocktail summary
Created by
Ciaran Wiese, Scott & Co. and 47 Scott, Tucson, AZ
Is an
authentic recipe
Not yet rated
4 stars
(7 ratings)
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From other users
  • Interesting, a bit challenging, bitter, dark, spicy. Made both with Mezcal and blanco tequila. Both good. Used 1/4 oz 2:1 simple. — ★★★★★
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Drinking this now. Made with Punt e Mes and Siete Leguas Blanco instead of the Vida. This is seriously bitter, obviously. I feel it's a bit unbalanced - I'd love some absinthe or lemon juice to layer out the bitterness. It also seems a bit on the sweet side, and my tolerance for sweet is probably middle of the road. Maybe 1/4 Demerara syrup and 1/4 lemon juice would be better?

bza commented on 1/01/2012:

Blanco vs. Vida is going to change the drink enormously. That said, I almost always cut Demerara measurements in half, and feel it is appropriate. This isn't a mind-blowing drink or anything (I gave it three stars in my notes), but I think it's an interesting attempt at a bitters-heavy drink - and unique because of the mezcal. With vida, the smokiness helps to balance the bitterness. I can't get Siete Leguas here (sadly - I hear it's excellent), but blancos just don't have the same oomph at .5 ounces.

Come down here and we'll drink some Siete Leguas - it's pretty stunning Tequila. I actually have a bottle of crazy Mezcal waiting for me back in Houston - I have a bartender friend who mules things over the border for me.

I also wonder if a dash of Ango orange would brighten this up.